DRIED TOMATOES
This simple method is a lovely way to preserve a glut of summer’s brightest jewels – the cherry tomato. With the help of a dehydrator (or a gentle oven), they transform into sweet, concentrated morsels of flavour.
Toss them through a bowl of pasta, tuck them into sandwiches, or simply enjoy them as a sun-dried snack straight from the jar. It’s a beautiful way to carry a little taste of summer into the cooler months.
INGREDIENTS
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Tomatoes (cherries work best)
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Salt
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Optional: Herbs
HOW TO DRY
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Begin by gently washing the tomatoes and removing their stems. For larger varieties, take out the cores as well. Slice them to your preferred size—smaller pieces will dry more quickly. Cherry tomatoes are perfect when halved, their bright interiors catching the light.
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Arrange the slices neatly across your dehydrator trays, leaving a little breathing space between each so the air can flow freely. Scatter with a whisper of salt, or add herbs if you wish for a more fragrant finish. Dry them at around 55°C, until they feel leathery and fully dry to the touch.
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Once cooled, tuck them into an airtight jar. For the first week, give the jar a gentle shake each day—this helps distribute any lingering moisture and prevents molding. Properly stored, they will keep happily for about six months.
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If you don’t have a dehydrator, you can use your oven set to its lowest temperature. Pat away as much juice as possible before drying, and remember to turn the slices often until they reach that supple, leathery stage.
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Dried tomatoes may also be ground to a fine, ruby-red powder using a herb or coffee grinder—a beautiful addition to soups, sauces, and pasta dishes. Another lovely way to keep them is preserved in a mixture of olive oil and vinegar in the fridge (recipe coming soon, once we’ve perfected the balance).
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And of course, dried tomatoes are endlessly versatile—toss them into salads, stir them into risottos, or simply nibble them as they are, each bite a sweet echo of summer’s sun.